Oh, that's similar to what I do. We get food from Schwan's (some of you may have heard of them, some not) and I always buy the mesquite chicken breasts. I cook one of those on my George Foreman grill and turn it into a grilled chicken sandwich with whatever toppings I'm in the mood for. Onions, spinach, lettuce, honey mustard, etc.

What Americans (and Australians for that matter) call an Italian dressing is like a viniagrette (vinegar and olive oil) mixed with diced vegetables like red pepper, onion and celery. It's a bit thicker than a French viniagrette, and probably nothing like what you would have on a salad in Italy!

oh thank you!
in italy we use to mix salad only with a little salt, extravirgin oil and winegar if you like.
or lemon.
i live in the zone of production of balsamic winegar so i often use it but it's bloody expensive(even if you need just few drops)about 50$ for 100ml...
but you see it's at least 12 years old so it worth...
but i must say it's really different from the balsamic winegar you usually find in the supermarket in italy or abroad, it's sweet, almost like caramel, infacts here many restaurants serve the real balsamic on cream ice cream as dessert...